Oysters in the early nineteenth century were consumed in abundance by most people of the working class. Due to the increase in demand, the population of these shellfish has started to decline, their price has continued to rise, and today they are considered a luxury food. Most oysters are edible, and many of them can be eaten raw or "on the half shell". In general, smaller oysters are best raw, while larger varieties, such as Pacific oysters, are used cooked in recipes. Oysters can be steamed, roasted or grilled, and are often fried, especially in the southern regions of the United States. Below you will find some of the most common recipes for cooking oysters.
Steps
Method 1 of 4: Steamed Oysters
Step 1. Prepare the oysters for steaming
Clean the outside of the shell with a brush under cold running water to remove all dirt. Discard any broken or open shells, as these are indications of dead or spoiled oysters.
Don't wash oysters long before eating them. Washing the oysters too many hours before cooking them could kill them: chemicals like chlorine and poisons like lead may make the shellfish taste less fresh
Step 2. Prepare the liquid for the vapor
Pour 2 inches of water into a saucepan. Add half a glass of beer or a glass of wine to the water to give it flavor and aroma. Place a metal basket or colander in the pot to keep the oysters suspended. Put the oysters in the basket. Bring the liquid to a boil, then cover the pot with a lid.
Step 3. Steam the oysters for at least 5 minutes
Turn the heat to medium-high and steam the oysters for 5-10 minutes (5 minutes for medium-cooked oysters, 10 minutes for well-cooked oysters). By now, most oysters should have opened. Discard any oysters that haven't opened.
Step 4. Alternatively, steam the oysters on a roasting pan on a wire rack
Arrange the oysters evenly on an old roasting pan filled with a little water. Turn the heat to medium-high, cover the grill and let the oysters cook for 5-10 minutes.
The oysters are ready when their shells open. Discard any oysters that haven't opened during cooking
Method 2 of 4: Roasted Oysters
Step 1. Prepare the oysters for cooking
Clean the outside of the shell with a brush under cold running water to remove all dirt. Discard any open or broken shells. Leave the oysters briefly under water, then pat them dry.
Step 2. Prepare the grill
Use a charcoal or gas grill. Bring the grill to medium-high heat. Arrange the oysters on the grill.
Step 3. Decide whether to cook whole or half-shelled oysters
While there is little difference between the two methods, you will have to choose the most suitable one if you want to season them before cooking or just before eating them. If you want to season them before cooking, you should peel them. If you'd rather do it later - or don't do it at all - you'd better leave them in their shells.
How to shell the oysters? Wrap the top of the oyster in a towel or put on sturdy gloves to protect your hands. Slide an oyster knife into the hinge (the back) of the oyster. Twist the knife by twisting your wrist, as if you had to turn the car key to turn it on. Scratch the blade against the top of the shell, turning to open the muscle. Remove the top of the shell and pry the oyster foot off the bottom shell with the knife
Step 4. Make an oyster dressing on the half shell (optional)
Oysters are great raw or cooked in their own juice, but in some cases a seasoning can make them even better. Look for ideas that appeal to you. For inspiration, try some of the following recipes:
- Butter and garlic
- Butter and soy sauce
- Butter, shallots, fresh parsley, pecorino, cayenne pepper and paprika
- Barbecue sauce
Step 5. Cook the oysters
Close the grill lid and keep it closed for 5-6 minutes. Open it and check the oysters. What you should see will change according to the preparation method:
- You should check the shell opening of whole oysters. At first you will notice a line separating the shells. Look for the oyster juice bubbling inside the small opening. Discard any oysters that haven't opened after 5-10 minutes.
- Half shell oysters should be checked before and during the shelling operation to make sure they are edible. If the oyster is already open before shelling, or offers no resistance to shelling, discard it. Half shell oysters will shrink slightly when you cook them; their juice will boil and help them cook within 5-10 minutes.
Step 6. Carefully remove whole oysters or half-shelled oysters from the grill to avoid losing juices
Serve them with butter, lemon or plain.
Method 3 of 4: Fried Oysters
Step 1. Prepare the deep fryer
Heat a deep fryer to 190 ° C.
Step 2. Shell the oysters
Cover the front of the oyster with a cloth and carefully slide an oyster knife into the hinge on the back of the shell. Twist the knife with your wrist to break the zipper. Then slide the knife across the top of the shell, opening the shell when it is loose enough. Slide the knife under the meat of the oyster to pry the foot off the bottom shell.
Step 3. Coat the oysters to fry them
Combine the flour, salt, and black pepper. Lightly beat 2 eggs in a bowl. Drain 350 grams of shelled oysters and dip them in beaten eggs. Coat them with the breading: cover them evenly and with a thick layer, but remove the excess flour.
Step 4. Fry the oysters
Put 5-6 at a time in the deep fryer. Cook them for 2 minutes until they are golden brown.
Step 5. Serve them hot and enjoy
Method 4 of 4: Traditional Roast Oysters
Step 1. Wash the oysters well
Wear gloves so that the rough exterior of the shell doesn't scratch your hands as you remove dirt from the oysters. Wash the oysters in a place where the sewage will not damage your garden or plumbing.
- Again, wash the oysters right before roasting them. Washing the oysters too early could kill them and make them inedible.
- Farmed oysters are often washed upon harvest, but it's not wrong to do it again. Better be careful.
Step 2. Prepare a fire the size of the metal pan
To roast oysters the traditional way, you will need a good sized fire and a large metal pan. If you don't have it, you can use a wire rack that is small enough to hold the oysters.
- Place four embers on the edges of the fire placed in a rectangular fashion, so that they can easily support the metal pan when you put it on the fire.
- When the fire starts to go out, place the pan on top of the embers and wait for it to heat up (of course, make sure it's well washed before using it). If when you pour a few drops of water on the pan they evaporate and sizzle, the surface is ready.
Step 3. Place the oysters on top of the metal pan in a single layer
Make sure you have enough oysters. Calculate around 6-16 oysters per person.
Step 4. Cover the oysters with a wet burlap sack or a damp towel and wait until they are completely cooked
While canvas bags work slightly better than towels (and don't look bad when they soak up the steam), the latter are perfectly acceptable.
- Wait 8-10 minutes for the oysters to cook. If you prefer less cooked oysters, try cooking them for 8 minutes. If you prefer your oysters to be more cooked, try to keep them under the canvas bag for a few more minutes.
- Discard any oysters that haven't opened after 10 minutes.
Step 5. While you wait for the metal pan to heat up again, enjoy your first batch of oysters with friends
It should take no more than a few minutes for it to warm up. Repeat the process again when it has reached the right temperature.
Warnings
- Oysters, especially those grown in the warm waters of the Gulf of Mexico, can carry the bacterium Vibrio vulnificus, which can cause disease and endanger the lives of vulnerable people, such as those with compromised immune systems. To reduce the risk of contamination, eat well-cooked oysters. Fry or boil the oysters for at least 3 minutes, and cook them in the oven for at least 10 minutes. If you decide to eat raw oysters, avoid choosing those grown in the summer months, because bacteria are more likely to be present in the water in which they were raised. A good rule of thumb is to eat oysters only in the months that contain the letter "R" and in January.
- Be careful when cooking using hot oil. Use a long spoon or tongs, and don't stand too close to the deep fryer when soaking the oysters to avoid splashing. Close the fryer lid if the oil is boiling, and reduce the heat to avoid potential burns.
